My Green Masala Bryani

handwritten

Ingredients

  • Green Masala Paste
  • 2 lbs / 1 kg Chicken Breast
  • First grind 3 oz of Corriander & leaves
  • 3 oz Ginger fresh
  • 1½ oz Garlic fresh
  • 1 Green Chilli
  • Using one cup + a bit of water
  • This is the Green Masala Paste.
  • To make the Curry
  • Fry one large onion in oil
  • Then add:
  • 3 or 4 Serving Spoons of the Green Masala Paste Home Made
  • 2 Teaspoons Garlic paste
  • 2 Teaspoons Ginger paste
  • 4 Teaspoons of Teens Green Masala
  • 2 Teaspoons of Bryani Paste (Pataks)
  • Then fry the above for 5 or more minutes until it is fried
  • Then Add 1 Packet Breast of Chicken from Waitrose, 7 or 8 pieces cut up

Method

When Chicken is fried it will change its colour to white.

Then add 1 Tin of Tomatoes, 1 heaped serving spoon of Coconut powder, 4 or 5 dessert spoons heaped of Cream/Yogurt.

Add: 1 Teaspoon Cardamom powder, 3 Teaspoon of Cinnamon Powder, 1/2 Clove powder, 1/4 of Nutmeg powder, 2 " of Mint Sauce.

Mix well & cook. Add 2 Serving Spoons of Lemon Juice.

Then cover and cook like a curry for 15 minutes or until meat is nearly cooked. Leave to cool & keep overnight.

Then Boil 6 cups of Rice (Basmati) using only 6 cups of Water (½ cooked). In a pressure cooker or on the ring, which may take longer.

Then Have Fried onions, Ghee & Colouring Ready. Put Ghee at the Bottom of pan & start layering Rice & meat:
- 1 layer rice, curry on top
- Then rice layer adding nobs of Ghee, Onion & dots of Colouring & continue until Rice & Curry is finished.

Then Cook in the oven on 150° for 1 Hour.

Serve with Riata, Yogurt & Spring Onions, Salt & Sugar to Taste.

Notes: Three-page recipe. Includes making the green masala paste from scratch, cooking the curry, and assembling the layered Bryani.
Original: My Green Masala Bryani Tap to enlarge
Original: My Green Masala Bryani Tap to enlarge
Original: My Green Masala Bryani Tap to enlarge

Chicken Curry (Handwritten)

handwritten

Ingredients

  • Chicken, Drumsticks or Breast
  • 2 large onions fried in ¼ cup oil
  • Then add:
  • 2 Teaspoons Dhania Powder
  • 1 Teaspoons Zeera Powder
  • 6 Teaspoons Teens Mild Curry Paste
  • 3 Teaspoons Garlic Paste
  • 3 Teaspoons Ginger Paste
  • 1 Teaspoons Salt
  • Add 3 Tablespoons Water and mix all the above ingredients & fry well for 5 minutes till well fried & the oil oozes out
  • Then add the Chicken & fry until the meat changes colour
  • Then add 1 Tins of Chopped Tomatoes
  • 2 Tablespoons of Coconut Powder
  • 2 Teaspoons Cinnamon Powder
  • 2 Teaspoons Clove Powder
  • 1½ Teaspoons Cardamom Powder
  • 3 Teaspoons Sugar
  • 3 Tablespoons Lemon Juice
  • ½ Cup Water or more if necessary

Method

Mix well and cook till tender or Pressure Cook for 20 minutes until meat is cooked. Then Ready to Eat with Rice.

Notes: Detailed recipe with precise instructions. Mentions pressure cooking as an option.
Original: Chicken Curry (Handwritten) Tap to enlarge

Chicken Curry (Typed)

typed

Ingredients

  • 10 pieces chicken
  • 6 teaspoons dhania powder
  • 3 " zeera
  • ½ " haldi
  • 1 " chillie
  • 1½ " garlic
  • 2 " ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon cardamon
  • 2 teaspoons cloves
  • 1½ tin tomatoes
  • ½ inch coconut cream
  • 1 large onion

Method

Make in the usual way.

Notes: Short typed version — assumes the reader knows the standard method.
Original: Chicken Curry (Typed) Tap to enlarge

Ball Curry

handwritten

Ingredients

  • 1 lb 2 oz / ½ kg (mince)
  • Fry Onions 1 large with Oil, then add Mince
  • 2 Tsps Garlic Paste
  • 2 Tsps Ginger Paste
  • 4 Tsps Teens Mild Curry Paste
  • 1 Tsp Salt and fry the masala till the oil oozes
  • Then add 1 Tin Tomatoes
  • 1 Heaped serving spoon of Coconut Powder
  • 2 Serving Spoons of Lemon Juice
  • 3 Teaspoons of Sugar
  • 2 Teaspoons Cinnamon Powder
  • 1 Teaspoon Clove Powder
  • 1 Teaspoon Cardamom Powder
  • & bring to the Boil. PTO

Method

Then lower the Heat and add the Meat Balls and cook on a low heat for 15-20 minutes and the curry should be ready to serve with Coconut Rice.

To Make Balls

Put mince in a Bowl, add finely cut onion:
- 1 teaspoon Cinnamon powder
- ½ teaspoon Clove powder
- ½ teaspoon Salt, 1 teaspoon Pepper powder
- 1 teaspoon Curry Paste
- ½ " Garlic paste
- ½ " Ginger paste
- ½
- 1 desert spoon chopped Corriander leaves

Mix the lot well with a fork. Then using your hand mix well and form into balls. Roll in Flour, form balls well, lay on a tray then put it into the Curry gravy just made & cook for 15 to 20 minutes on a low heat. Curry is now ready to serve with Rice. Eat & enjoy.

Notes: Two-page recipe. Page 1: curry base. Page 2: meatball preparation and finishing.
Original: Ball Curry Tap to enlarge
Original: Ball Curry Tap to enlarge

Fish Curry

handwritten

Ingredients

  • Fry 1 Large Onion
  • Then add:
  • 6 Teaspoons of Fish Masala
  • 1 teaspoon Haldi (Turmeric)
  • " Garlic Paste
  • " Ginger Paste
  • " Salt
  • 1 desert spoon of Dhania Leaves
  • 7 or 8 Curry leaves if you have any
  • 1 Tin of Chopped Tomatoes
  • 1 large spoon Coconut powder
  • 2 heaped Teaspoons Tamarind
  • 2 Teaspoons Sugar Paste

Method

Fry the above. Then add Tomatoes, Coconut powder, Tamarind Paste, Coconut powder and Sugar & cook 'till it boils.

Then add Tinned Fish — Large Tin Mackerel or fresh fish — & cook for a few minutes.

Original: Fish Curry Tap to enlarge

Cocunut Fish or Prawn Curry

typed

Ingredients

  • 1 cup coconut grated
  • 8 red chillies
  • 1 pinch saffron
  • 1 pince zeera
  • 1 tablespoon corrinder
  • 1 ball tamrind
  • Grind all masalas
  • 1 lb fish or prawns
  • 4 green chillies

Method

Make batter cook 15 minutes. Then add fish or prawns and green chillies last and cook for a further 10 minutes.

Then serve with rice.

Notes: Original spelling preserved (cocunut, corrinder, tamrind, pince).
Original: Cocunut Fish or Prawn Curry Tap to enlarge

Prawn Balchow

typed

Ingredients

  • 100 dried prawns (4" in length)
  • Grind 1½ teaspoon zeera
  • 1 teaspoon pepper
  • 3 inches whole saffron
  • 12 dry red chillies
  • 2 whole garlics
  • 1 teaspoon mustard
  • Then slice very finely 2 large pieces of ginger (green) about 3 inches in length
  • 1 large garlic and 6 green chillies

Method

Take skin off 1 lb of tomatoes and then cut tomatoes into small pieces — keep aside. Grind masalas in vinegar.

Slice finely 8 onions. Boil ½ viss good oil. When ready fry onions to a nice brown, then the ground masalas, when the masalas are well fried, put in the dried prawns (which should have been washed and dried well, and put through the mincer).

After it has cooked for a little while put the tomatoes in and add enough vinegar about ½ bottle, add a little at a time till the tomatoes are cooked well. Let it simmer until water from tomatoes and vinegar has been dried up.

Take down and cool.
(When frying add curry leaves)

Notes: Detailed typed recipe. Uses old-fashioned measure 'viss' (a unit of weight).
Original: Prawn Balchow Tap to enlarge

Pepper Water

mixed

Ingredients

  • 1 Teaspoon Chillie Powder
  • 3 Teaspoons Zeera
  • Tip of Teaspoon Haldi
  • 2 Teaspoons Black Pepper
  • 2½ Teaspoons Garlic
  • ¼ Teaspoon Mustard
  • 1 Spoon Tamarind paste [Handwritten: Mix with Water]
  • [Handwritten: Then] Temper with Curry leaves [Handwritten: Then Boil and Cups]
  • ¼ Teaspoon Mustard Seeds
  • ¼ Teaspoon Dil seeds and
  • Corriander leaves — a few sprigs

Method

(After having first mixed the above in 2 pints of water and bringing the same to the boil.

Notes: Handwritten annotations add clarifying steps: 'Mix with Water', 'Then Boil'.
Original: Pepper Water Tap to enlarge

Pepper Water (Handwritten)

handwritten

Ingredients

  • 1 Tea Spoon Chillie Powder
  • 3 Teaspoons Zeera
  • Tip of Teaspoon Haldi
  • 2 Teaspoons Black Pepper
  • 2½ Tea Spoons Garlic paste
  • ¼ Teaspoon Mustard powder
  • 1 Ball Tamarind (Tamarind paste 2-3 teaspoons) taste it & see, if it's OK*

Method

Temper with Curry Leaf, ¼ Tspn Mustard Seeds, ¼ Tspn Dil Seeds & Corriander Leaves.

(After having first mixed the above in 2 pints of Water and Bringing the same to the Boil.

* Otherwise add a little more paste.

Notes: Handwritten version of Pepper Water. Uses ball tamarind with guidance to taste and adjust.
Original: Pepper Water (Handwritten) Tap to enlarge

Breast Pepper Water

mixed

Ingredients

  • 1 lb breast of lamb [Handwritten: OR 3 lbs Chicken Drumsticks]
  • 1 teaspoon chillie powder [Handwritten: 1]
  • 4 teaspoons zeera [Handwritten: 8 / 8]
  • 2 teaspoons garlic [Handwritten: 4 / 4]
  • ½ teaspoon mustard [Handwritten: 1 / 1]
  • 1 teaspoon black pepper powder [Handwritten: 2 / 2]
  • 1 tin tomatoes, chopped [Handwritten: (or) 1 heaped serving spoon coconut / 2]
  • 1 inch strip of coconut cream [Handwritten: coconut powder]
  • Tip of the teaspoon of Haldi [Handwritten: Powder]
  • [Handwritten: 4 cups water]

Method

Mix all the above into a smooth paste adding meat and tomatoes and boil until tender.

Then fry ½ onion adding a few mustard seeds and curry leaves and temper. [Handwritten: (Meaning pour into the above liquid).]

Add lime juice or tamarind juice and serve with rice.

Notes: The handwritten annotations show doubled/adjusted quantities for a chicken drumstick variant alongside the original lamb recipe.
Original: Breast Pepper Water Tap to enlarge

Aubergine / Brinjal Fry

handwritten

Ingredients

  • 2 Brinjals — cut into cubes 1"
  • Fry large onion or a large spoonful of onion that has already been fried
  • Then add curry leaves
  • 3 teaspoons Pataks (Tikka Paste)
  • 1 teaspoon Salt
  • 2 teaspoons Garlic Paste
  • 2 teaspoons Ginger paste
  • Fry with a little water — 1 large Spoon
  • Then add 1 Tin of Chopped Tomatoes
  • ½ teaspoon of Tamarind Paste
  • 2 or 3 teaspoons Sugar
  • Mix, add Brinjal & cook till Brinjals are boiled & Serve

Method

(This can be done with Ladies Fingers (Okra). Wipe Ladies Fingers with kitchen paper, cut tops off, cut in half & fry in a spoon of oil first. Then add to the fried Masala etc & cook till boiled.

Notes: Includes alternative method for okra/ladies fingers at the bottom.
Original: Aubergine / Brinjal Fry Tap to enlarge

Brinjal or Ladies Fingers Fried

typed

Ingredients

  • 2 large Brinjals
  • 3 onions small
  • 1 teaspoon chillie powder
  • 1 teaspoon haldi
  • 2 teaspoons garlic
  • 1 cup tomatoes
  • Curry leaves if you have any, just a few, and mustard seeds

Method

Fry as usual and cook until vegetable is boiled. Do not add too much water about ½ a cup.

Original: Brinjal or Ladies Fingers Fried Tap to enlarge

Mixed Frozen Vegetable

typed

Ingredients

  • 1 packet veg
  • 2 teaspoons garlic
  • ½ " saffron & chillie powder or 2 or 3 green
  • 1 teaspoon pepper powder
  • 1 teaspoon ginger powder
  • ½ teaspoon salt
  • Curry leaves and mustard seed
  • 1 large onion
Notes: No explicit method given — presumably fry as usual.
Original: Mixed Frozen Vegetable Tap to enlarge

Dosais

typed

Ingredients

  • 1½ cup urdu dhall flour
  • 1 cup green gram, cuddali dhall
  • and 1 desertspoon rice

Method

Grind together adding a little curd and soak for a few hours. Then fry flat like pancakes.

Original: Dosais Tap to enlarge

John's Green Masala Curry

handwritten

Ingredients

  • 1½ serving spoons Green Masala Home Made
  • 1½ tea spoon Green Masala
  • 1 Garlic Teaspoon (tins)
  • 1 Ginger Teaspoon
  • 1 Bryani Paste Large Spoon (Serving Spoon)
  • 1 Onion, dried. Then add
  • Then add Masalas & fry
  • 1 teaspoon salt
  • Then add ½ Tin Tomatoes
  • ½ spoon Coconut Powder
  • 2 or 3 spoons Yogurt
  • ½ Teaspoon Cardamom
  • ¾ " Cloves
  • Tip of the teaspoon nutmeg
  • 1 teaspoon Mint Sauce
  • 1 teaspoon Cinnamon powder

Method

Fry & cook for minutes.

Then add:
- 1 Tin Butter Beans
- 1 Tin Red Beans
- 1 Tin Green Beans

Then add 1 or 2 Spoon Lemon Juice (Serving Spoon).

Notes: Written on Serevent branded notepad.
Original: John's Green Masala Curry Tap to enlarge

John's 3 Bean Curry

handwritten

Ingredients

  • Halve the quantity of everything (from the Green Masala Bryani/Chicken Curry) &
  • add 2 Tins of Red Beans
  • 2 Tins of Butter Beans
  • 2 Tins of Green Beans

Method

And cook for 10 minutes after frying. Then ready to eat, to make Bryani like the above.

Notes: Variant recipe found at the bottom of the Bryani page 3. References the main curry recipe quantities.
Original: John's 3 Bean Curry Tap to enlarge